SOUS CHEF

AYAAN ZAYTOON PTE. LTD.; Singapore; On-site; SGD 76,000 - 109,000; Full time

Job summary

AYAAN ZAYTOON PTE. LTD. in Singapore is seeking a skilled Sous Chef to lead daily kitchen operations and contribute to a vibrant Indian and international cuisine.

You will manage senior and junior staff, refine menus, control food costs, and ensure top quality and safe, timely service. This role requires 5+ years of professional experience and strong leadership.

Join our dynamic team and shape a menu that delights guests while maintaining rigorous hygiene and cost controls.

Qualifications

• Minimum 5 years of professional culinary experience.
• Strong knowledge of Indian and international cuisines.
• Proven experience in supervising and managing kitchen teams.
• Expertise in food preparation, menu development and cooking techniques.
• Knowledge of food costing, inventory management and procurement.
• Good understanding of food hygiene and safety standards in Singapore.
• Ability to manage busy restaurant kitchen operations.
• Strong leadership, communication and problem-solving skills.
• Ability to work shifts, weekends and public holidays as required.

Responsibilities

• Assist the Head Chef in managing and supervising daily kitchen operations.
• Oversee food preparation, cooking, plating and presentation to high standards.
• Supervise and coordinate chefs, cooks, and kitchen staff.
• Prepare and execute Indian and international dishes including curries and kebabs.
• Develop new recipes, signature dishes, seasonal menus and concepts.
• Ensure consistency in food quality, taste, texture and portions.
• Monitor kitchen workflow and timely delivery of orders.
• Train and mentor junior chefs and kitchen staff.

Skills

Leadership

Team management

Food safety

Communication skills

Creativity

Job description

JOB VACANCY – SOUS CHEF

Position: Sous Chef
Monthly Salary: S$6,800 – S$9,800
Minimum Experience: 5 Years
Work Location: Singapore
Cuisine: Indian and International Cuisine

Job Responsibilities

1. Assist the Head Chef in managing and supervising the overall daily kitchen operations.

2. Oversee food preparation, cooking, plating and presentation to maintain high culinary standards.

3. Supervise and coordinate the activities of chefs, cooks, kitchen assistants and other kitchen personnel.

4. Prepare and execute a wide range of Indian and international dishes, including curries, biryani, tandoori dishes, kebabs, grilled items, seafood and specialty dishes.

5. Assist in developing new recipes, signature dishes, seasonal menus and innovative food concepts.

6. Ensure consistency in food quality, taste, texture, portion sizes and presentation.

7. Monitor kitchen workflow and ensure timely preparation and delivery of customer orders.

8. Assign daily kitchen duties, organise staff schedules and ensure adequate manpower during peak operating hours.

9. Train, guide and mentor junior chefs and kitchen staff in professional cooking techniques and food preparation standards.

10. Monitor food inventory, stock levels, ingredient quality and procurement requirements.

11. Coordinate with suppliers to ensure the availability of fresh and quality ingredients.

12. Monitor food costs, portion control and wastage to maintain operational efficiency.

13. Implement standard operating procedures for food preparation, storage and kitchen operations.

14. Ensure compliance with Singapore food safety, hygiene and sanitation regulations.

15. Monitor food storage temperatures, expiry dates, labelling and stock rotation.

16. Prevent cross-contamination through proper handling and separation of raw and cooked food.

17. Inspect kitchen equipment and ensure proper maintenance and cleanliness of all kitchen areas.

18. Coordinate with the Head Chef and restaurant management regarding menu planning, operational requirements and kitchen performance.

19. Handle customer feedback relating to food quality and implement necessary corrective measures.

20. Take charge of kitchen operations in the absence of the Head Chef.

21. Assist in food costing, menu pricing, budget preparation and kitchen performance monitoring.

22. Ensure all kitchen personnel follow company policies, operational procedures and food quality standards.

Job Requirements

• Minimum 5 years of relevant professional culinary experience.

• Strong knowledge of Indian and international cuisines.

• Proven experience in supervising and managing kitchen teams.

• Expertise in food preparation, menu development and professional cooking techniques.

• Knowledge of food costing, inventory management and procurement.

• Good understanding of food hygiene and safety standards in Singapore.

• Ability to manage busy restaurant kitchen operations.

• Strong leadership, communication and problem-solving skills.

• Ability to work shifts, weekends and public holidays as required.

Salary Package

S$6,800 – S$9,800 per month

Salary will be based on professional experience, culinary expertise and management capabilities.